• Sprig Creative

Summer Zucchini and Lemony Ricotta Pizza

Summer might feel like it's already come and gone, but we're holding on to it with seasonal vegetables. Today, it's with zucchini, mixed with a few fresh ingredients to create a quick supper. The key is to keep the zucchini raw for this dish and treat it like a salad so that it feels crisp and light atop a golden-crusted ricotta pizza.

We've opted for store-bought pizza dough this time around. You could of course make your own, but it does help make this recipe come together rather fast. We've used sweet and buttery mâche lettuce for this pizza, but you could easily replace it with baby kale, arugula or spinach if you can't find it. 

WHAT YOU'LL NEED • 400g pizza dough • 2 tbsp olive oil

•  2 garlic cloves, pressed or grated

•  Salt and freshly ground pepper

•  1 cup extra-smooth ricotta

•  2 tbsp lemon juice

•  1/4 tsp red pepper flakes •  2-3 small zucchini (we used a combination of green and yellow)

•  1 handful mâche lettuce (or other greens)

On a lightly floured surface, press or roll out your pizza dough. Transfer to parchment paper-lined rimless baking sheet. Drizzle with half of the olive oil and brush with garlic, leaving a small border for the crust. Bake on bottom rack of 500°F oven for 6 minutes. 

While pizza is baking, in a small bowl, combine ricotta, half of the lemon juice, a pinch each of salt and pepper and half of the red pepper flakes. Spread over pizza. Return to oven and bake until sides and bottom are golden, about 8 minutes. 

Dress zucchini and mâche with remaining olive oil, lemon juice and red pepper flakes. Season with salt and pepper. Arrange over pizza.

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